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Asian Vegetable-Beef Soup

 Asian Vegetable-Beef Soup
My husband is Korean-American, and I enjoy working Asian flavors into our menu. This tasty soup was something I put together one night with what I found in our fridge. Everyone loved it! —Mollie Lee, Eugene, Oregon
6 ServingsPrep: 30 min. Cook: 1-3/4 hours

Ingredients

  • 1 pound beef stew meat, cut into 1-inch cubes
  • 1 tablespoon canola oil
  • 2 cups water
  • 1 cup beef broth
  • 1/4 cup sherry or additional beef broth
  • 1/4 cup reduced-sodium soy sauce
  • 6 green onions, chopped
  • 3 tablespoons brown sugar
  • 2 garlic cloves, minced
  • 1 tablespoon minced fresh gingerroot
  • 2 teaspoons sesame oil
  • 1/4 teaspoon cayenne pepper
  • 1-1/2 cups sliced fresh mushrooms
  • 1-1/2 cups julienned carrots
  • 1 cup sliced bok choy
  • 1-1/2 cups uncooked long grain rice
  • Chive blossoms, optional

Directions

  • In a large saucepan, brown meat in oil on all sides; drain. Add the
  • water, broth, sherry, soy sauce, onions, brown sugar, garlic,
  • ginger, sesame oil and cayenne. Bring to a boil. Reduce heat; cover
  • and simmer for 1 hour.
  • Stir in the mushrooms, carrots and bok choy; cover and simmer 20-30
  • minutes longer or until vegetables are tender. Meanwhile, cook rice

2 of 2

Asian Vegetable-Beef Soup (continued)

Directions (continued)

  • according to package directions.
  • Divide rice among six soup bowls, 3/4 cup in each; top each with 1
  • cup of soup. Garnish with chive blossoms if desired. Yield: 6
  • servings.
Nutritional Facts: 1 cup soup with 3/4 cup rice equals 379 calories, 10 g fat (2 g saturated fat), 47 mg cholesterol, 621 mg sodium, 50 g carbohydrate, 2 g fiber, 20 g protein.